Cake pops, a huge trend among baking lovers! I would say.. about time for a good basic recipe!
- chocolate cake, prepared
- chocolate frosting (amount depends on moistness of cake)
- 2 boxes of white chocolate
- cake pop sticks
- stuff to decorate like sprinkles
Add the cake to a large bowl. Crumble until it resembles fine crumbs.
Add in frosting a little bit at a time until the cake is moist and can hold a ball shape. Use your hands to add the frosting into the cake crumbs.
Use a mini ice cream scoop and scoop out balls of mixture. Roll the mixture into a tight ball en place on a plate. (You can also use your hands if you don't have a mini ice cream scoop)
Melt 2-4 ounces of white chocolate au bain marie or in the microwave.
Dip the tip of the cake pop sticks into the chocolate and insert into the cake balls about half-way.
Freeze for about 20 minutes. Meanwhile you can prepare your decorating supplies.
Remove the cake balls from the freezer. Dip the balls carefully into the chocolate until fully covered. Let the excess chocolate drip off. Swirl and tap gently if needed.
Wan't to add sprinkles? It's best to add them while the chocolate is still wet. It will harden quickly.
Stick the decorated cake pop into a styfoam block to finish setting. Place into the freezer to speed up setting time.
If you don't want chocolate cake pops, use vanilla cake instead of chocolate cake.
Instead of chocolate frosting make a frosting from butter and cheese.
You can add some food coloring to your white chocolate in step 4 if you want your cake pops covered in a specific color.
A quick video tutorial to see all the above steps.